Author: admin

Ingredients:

1 cup chopped gnn peppers
1 cup chopped onions
1 cup diced celery
1 cup diet shallots
2 cups chopped canned tomatot.-s
1 cup tomato puree (or
2 T. tomato paste)
3 lbs. peeled & de, eined shrimp
1 oz. lemon juke salt, pepper, and cayenne
2 oz. l.”Ornstarch

Instructions:

Melt buttl!r, saute pr. onions. cekry, shallots for 5 minutt!s, add tom.1to paste, bay kaves, simmer 15 minutes. Add hrimp and simmer 15 minutes, dissolve cornstan: h in 1 pint water, add and simmer 5 minutes. Add lemon juice. salt and pepr to taste, add pinch of cayenne, simmer 15 minutes. Serve over steamed rice or with creamed potatoes. Serves 8.

Notes:

We brought this recipe back with us from another trip to New Orleans. and it is from the famous Court of Two Sisters in the French Quarter. If you want a tasty main dish for a formal dinner or just supper for the family, this fits the bill.

Servings Yield:

Serve over steamed rice or with creamed potatoes

Ingredients:

1 lb. extra large peeled & de-veined shrimp

Instructions:

flour to coat shrimp salt and pepper to taste vegetable oil or olive oil ln shallow bowl combine eggs, milk, salt and pepper. Dip shrimp in mixture, then flour lightly. Heat oil in saute pan, add shrimp 6 at a time. Brown one side, tum and brown other side. Shrimpcan befinished in 350° oven or in saute pan. Sauce: 1 1/2 cup cold butter, diced (3 sticks) 3/4 tsp. minced garlic 11⁄2 Tbsp. minced fresh parsley 1 Tbsp. chives Juice of one lemon For sauce, combine butter, lemon juice and garlic in heavy sauce pan. Over medium low heat, whiskconstantly until butter is melted and thick. Stir in parsley and chives and remove from heat. Serve over shrimp.

Notes:

No matter what time of the year, or wbe. re you liv. e, you can buy fresh jumbo shrimp and seafood of all kinds. We used to wait until we visited our daughter and son-in-law at his vacation home in Rockport to enjoy fresh shrimp, but now we look for any excuse to prepare it for ourselves and our guests. SI-lllllIP QUICHE Pastry (Double Crust) 2 cup sifted nour 1 tsp. salt Shrimp Quiche: (Use half of above pastry recipe for crust) 1’Ii cup cooked and shelled shrimp 4 Tbsp. butter salt and pepper to taste 1/H tsp. oregano (optional) 1/3 cup dry white vermouth 1 cup vegetahle oil 4 Tbsp. ice water l ‘J.. to I ‘I:?cups milk 11! tsp. salt 1 Tbsp. tomato paste 1/2 cup grated Swm or Cheddar cheese pinch pepper and nutmeg Make and partially bake pastry shell (5 minutes) Toss shrimp in 2 T. butter over medium high heat. Season with salt, pepper and oregano. Add vermouth and boil rapidly until liquid is almost evaporatecl Spread shrimp in bottom of shell. Beat together the milk. eggs and seasonings. Add tomato paste and pour over shrimp. Spread grated cheese on top and dot with remaining butter. Bake 35-40 minutes at 375°. 1/4 cup chopped green onion tops 1 chop-d green pepper 4 garlic cloves minced;., cup salad oil I (8-oz.) can tomato sauce 1/2 (10-ol.) can tomatoes “ith hot pepper, undrained and chopped;., tsp. oregano pinch rosemary dash thyme pinch sugar salt and pepr to taste;., to 111cup ” ater 1 pound fresh sbrin1p9 peeled and den!ined Hot cooked sp. aghetti Saute onion, green pepper. cekry, and garlic in salad oil until tender. Add tomato sauce, tomatoes, with hot peprs., seasonings, and water; CO’Cr and simmer 30 minutes. tirring occasionally. Add shrimp and simmer, covercJ. about 10 more minutes. Sen e sauce! over cooked spaghetti. YielJs about. J servings.

Servings Yield:

Serve over shrimp

Ingredients:

3/4 cup all-purpose baking mix (Bisquick)
1/1 cup yellow cornmeal
1 Tbsp. Old Bay seasofting
4 (6-oz.) catfish (or crappie) fillets
1/1 cup Ranch dressing
3 Tbsp. vegetable oil lemon wedges

Instructions:

Combine first 3 ingredients in shallow bowl. Pat catfish fillets dry with paper towels; brush both sides of each fillet evenly with Ranch dressing. Dredge in cornmeal mixt. ure; lightly press cornmeal mixture onto fillets. Cook in hot vegetable oil in a large nonstick skillet over medium high heat 3-5 minutes on each side or until fish flakes. Serve e immediately ( with lemon wedges and Hushpuppies.

Notes:

When we are at the lake house, we also pan fry blue. gill and perch, as above or in crushed cracker crumbs. If the grand kids catch em, we cook ’em. Drain on paper before lransferring to plates, or eat them out of the skillet while waiting for the next batch to cook. They are great as snacks or as a main course (if you have enough of them).

Servings Yield:

Serve e immediately

Ingredients:

6 (1/2.” thick) striped bass or
1/3 cup lemon juice other fresh ftsh steaks or
1 clo, c minced garlic fillets (about
2 lbs.)
3 Tbsp. soy sauce
1⁄2 cup butter or margarine
3 Tbsp. dill weed melted
1 tsp. salt
1/3 cup sherry
2 Tbsp. butter melted

Instructions:

Rinse fish thoroughly in cold water. pat dry, and place in large shallow container. Baste with one of the Sauces below, or: Combine 1/2 cup melte. d butter and next 6 ingredients, stirring well; pour over fish. Cover and refrigerate 30 minutes. turning fish once. Remove fish from marinade, reserving marinade. Grill over hot coals 10 minutes per side or until fish flakes easily. Baste frequently with marinade. Transfer to serving platter, and pour 2 T. melted butter evenly over fish. Yields 6 servings.

Notes:

These are some of the best bass around at LBJ Lake where we live. Grilled this fish is ex. cellent because it is larger than most and marinates very well. niour JU1ANDINE 4 trout, cleaned and wiped dry 2 Tbsp. lemon juice 1 cup unsalted almonds, skins 1/2 to 3/-1cup all-purpose flour removed 1/2 tsp. salt 1/-1pound butter 1/-1cup olive oil or vegetable oil Before cooking the trout, chop the almonds coarsely. In skille saute the almonds over low heat in 1/3 of the butter until they are golden Stir frequently. Add the lemon juice to the almonds as they begin to tum brown. Drain the almonds from the pan and set aside. Combine the flour and salt and rub on trout. Heat the remaining butter and oil tilJ it froths; poach the trout about 5 minutes per side. Shake the skillet occasionally to keep the fish from sticking. When the fish are done, pour the almonds over them and stir just long enough for chem to reheat. Serve at once. Tbsp. is great served with a rice dish of your choosing and Pecan Broccoli or Asparagus with Mustard Sauce. A light Rhine or lloselle wine goes well with this di!, h. TROUT AltIAlVDThT_E nlv

Servings Yield:

Yields 6 servings

Ingredients:

three lb. filet of trout
1 l stick butter
4 Tbsp. sliced almonds Juice or
1/2 lemon
1 tsp. chopped parsley

Instructions:

Saute trout in 1/2 stick butter until golJc!n brown and c.’OOk«!d through. Put aside and keep hot. Brown almonds in remaining 1/1 stick. butter and add lemon juice. Pour over trout, sprinll with parsley. and serve at once. Serves 2.

Notes:

Commander’s Palace in New Orleans takc!S pride in their selection and preparation of dishes. to th point that it is truly an art. I am glad we saved this reci from there, and can anest to th fact that it will not disappoint you. I have sen t’d it at formal dinners and casual gatherings with equal success. Serve your best crisp ‘hite wine.

Servings Yield:

Serve at once

Ingredients:

1 can water packed tuna
1 tsp. black pepper drajned
12. S oz l-1⁄2 tsp. basil Oakes (dried) t-
11 tsp. cavender’s seasofting
1/4 cttp mayonnaise

Instructions:

Mix all above ingredients. Place on whole-wheat bagel which has been sliced along with fresh tomatoes, American cheese and sprouts.

Notes:

A very special request at the deli was trus tuna ha. gel from Margare one of our very best employees at the deli.

Servings Yield:

Ingredients:

1 can tuna, packed in spring water, drained;., cup sweet relish
1 T. sweet basil leaves
1/3 cup mayonnaise

Instructions:

Place all ingredients in bowl, with salt and pepper and seasonings you like. Blend with mayonnaise, serve on bread for sandwiches.

Notes:

Growing up, my children loved Saturdays and tuna fish sand-wiches (which I find refreshing as they still fix it for their own children now). Thanks for those memories!

Servings Yield:

Serve on bread for sandwiches

Ingredients:

I bottle Italian Dressing
4 slitomatoes

Instructions:

Heat grill; marinate tuna steaks in Italian Dressing. Cook over flame until done, about 15 minutes. Grill tomatoes. place on top of grilled tuna and decorate with feta cheese.

Notes:

My daughter and her husband, Susan and Rodger, had this meal for us one evening, and we loved it So easy, so good! 11JRKISfl SIIRIIP CASSEROLE (Karides Gtiv) 1 pound small shrimps 3 small bell pepper 1 small onion 1 cup grated cheese I garlic cloves 2 Tbsp. olive oil 11. zt. sp. salt 1/2 tsp. pepper Remove heads, shells and tails of raw shrimp. Wh and drain. Sprinkle with salt Heat oil. Lightly brown chopped onion and crushed garlic. Take them out and add to the shrimp. Cut the peeled tomatoes and seeded bell peppers into small pieces. Add to the shrimp together wilh some black pepper. Divide them out in 6 small individual ca’iseroles. Cover with roughly grated cheese. Bake in hot oven for 15-20 minutes. Serves 6. When we were visiting Turkey and Greece. we had some of lhe most fantastic fish dishes that I have ever tasted. I am sure it had something to do with the surroundings and flavor of the regionbut I include one recipe here in remembrance of that great trip and the wonderful meals we enjoyed.

Servings Yield:

Serves 6

Ingredients:

(15-oz.) can salmon, drdined, skin and bones nmo, ed eggs; cup dry bread crumbs;., cup finely chopped onion
1/-1cup mayonnaise
1 to
2 Tbsp. prepared horseradish
1 Tbsp. diced pimientos, optional;., tsp. salt ‘I” tsp. pepper
2 Tbsp. butter or margarine
-I Kaiser ro split Lettu’–e lca, es

Instructions:

Combine th¢ fit nine ingredients; mill ‘di. Sha into four patties. In a skillet over medium heat, cook patties in butter until browned. about 6 minutes on each side. Sen e on rolls with kttuce. Yields 4 servings.

Notes:

Tbsp. may be uM!d instead of ground meat for something like a hamburger. Tbsp. is especially good for those that can eat no beef.

Servings Yield:

Yields 4 servings

Ingredients:

1 (1 lb.) can salmon, drained
1 cup
1nashed potatoes
2 eggs beaten dash pepper
1/-1cup finely choppt.-d cclry (optional)
1/2 cup fine soda cr.1cker crumbs;.. cup butter

Instructions:

CombI.-ne sa1 mon. potatoes, e ggs, salt, pepp, er celery. Shape into patties 1⁄2″ thick. Dip in Cracker crumbs. Brown patties in butter over low heat. These are very good ser’ed with Tartar Sauce and creamed peas.

Notes:

Growing up in Mabank, Texas my mother used to make slmon patties frequently. Dipped in catsup these bring many memones of those younger days.

Servings Yield:

Make s